HŌJICHA GREEN TEA FROM THE STEM - KUKI HŌJICHA

Toasted to perfection on the sand

Hōjicha Green Tea from the Stalk - Kuki Hōjicha is a roasted Japanese green tea that offers a unique and engaging sensory experience. Made from the stems of the tea plant and roasted on sand, this hōjicha expresses a harmonious balance between aroma and roasting.

Hōjicha literally means "roasted green tea." It is made by roasting green tea, usually using leaves from the second and subsequent harvests. Each type of hōjicha can have a different flavor profile. In particular, high-quality roasted tea made from the stems of the plant has a strong aroma and a refreshing flavor, while tea made from the leaves tends to have a more astringent and strong flavor.

Main Features of Hōjicha Stemmed Green Tea - Kuki Hōjicha

• Producer : Yamakien
• Cultivar : Yabukita
• Quantity : 100 grams
• Origin : Produced in Ureshino, Saga Prefecture, southern Japan.
• Flavor : Kuki Hōjicha has a sweet and slightly smoky flavor, especially when prepared cold, making it refreshing and not very bitter.
• Color : A deep golden brown, typical of roasted tea.
• Production Process : Produced following the strict JAS (Japanese Agricultural Standard) standards, ensuring the highest quality and purity.

A roasted tea of ​​excellence

Hōjicha Green Tea from the Stalk - Kuki Hōjicha is a special tea, obtained through a traditional and laborious process. Roasting on sand, a special method that is not very common, allows to extract the best from the tea stalks, creating an infusion that is not very bitter, nutritious and delicately smoky.

Yamakien's Kuki Hōjicha, produced in Ureshino in Saga Prefecture in southern Japan, is prepared using the traditional sand roasting method, which is rare today. There are various methods of roasting hōjicha, but sand roasting accounts for about 10% of the entire process and is particularly time-consuming and labor-intensive. In this method, the heat from the heated sand is transferred evenly to the tea leaves, ensuring even roasting from the inside out. As a result, unlike direct-fire roasting, the resulting hōjicha has a sweet, nourishing flavor, without the burnt aftertaste or bitter, astringent notes.

How to Make Hōjicha from the Stem

Hojicha

1. Place the tea leaves in the teapot.
2. Place 3/4 g of stems/leaves into the teapot.
3. Distribute the leaves evenly, even though it may seem like a small amount, too much will lead to a bitter taste.
4. Pour 200 ml of boiling water at 100 C into the teapot. Usually, the water is cooled after boiling for infusing Japanese tea. However, in the case of Hōjicha, the characteristic aroma is more easily extracted and better appreciated at high temperatures.
5. Start pouring after 30 seconds. Pour a little at a time to ensure even intensity. Cold Hōjicha Place tea leaves in the teapot. Place about 15g of stems/leaves in the teapot. Distribute the leaves evenly. Pour 200ml of cold water into the teapot and wait at least 15-20 minutes. Pour a little at a time to ensure even intensity.

Cold Hojicha

1. Place the tea leaves in the teapot.
2. Place about 15g of stems/leaves into the teapot.
3. Distribute the leaves evenly.
4. Pour 200 ml of cold water into the teapot and wait at least 15-20 minutes.
5. Pour a little at a time to ensure even intensity.

Why choose Hōjicha Stem Green Tea - Kuki Hōjicha?

• Traditional roasting : Produced using the sand roasting method, a special and not very common method.
• Superior Quality : Its production follows the highest quality standards, guaranteeing a pure and authentic product.
• Unique flavor : Its not at all bitter and smoky flavor makes it perfect for any occasion.

Hōjicha Green Tea from the Stem - Kuki Hōjicha is a tea that surprises with its freshness and intense aroma. A unique sensory experience, perfect for those looking for a tea that is different from the usual.